In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar. Using your fingers, toss mixture to break up any clumps of chopped ginger. Stir in milk until just combined.

Heat grill to medium-low and brush grates liberally with oil. Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes. Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.

Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes. Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.

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